1. Heat the oil in a non-stick pan for a while and put the dumplings in it. (The homemade dumplings do not need to be defrosted, just put them in the pot directly.)
2. Add 6g flour and 6g starch in 120g water and mix until there are no particles. (Corn starch, potato flour, sweet potato flour, tapioca flour are all available.)
3. Pour into the pot, cover with a lid and heat on medium-low heat until the water is dry.
4. After the water dries, open the lid and fry on low heat until the ice blossoms at the bottom turn golden and crisp.
5. Turn off the heat and cover with a flat-bottomed dish.
6. Turn it over and the dumplings fell on the plate.
7. The bottom is crispy.
8. My daughter likes the thin and crisp ice flower most.
